Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping

Name: Slow Cooker Mashed Sweet Potatoes with Spicy Pecan Topping
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 4 pounds sweet potatoes, peeled and cut into chunks; 1 cup orange juice; 0.33333334326744 cup light brown sugar; 5 tablespoons unsalted butter, divided; 2 tablespoons grated orange zest; 1 (1 inch) piece fresh ginger, peeled and minced; 1 teaspoon Crystallized Ginger (Dried) FSP; 0.25 teaspoon kosher salt; 0.25 teaspoon cayenne pepper, or to taste; 0.25 teaspoon ground cinnamon; 1 cup pecan halves; 1 tablespoon light brown sugar; 2 teaspoons water; 2 tablespoons heavy cream; kosher salt to taste; 1 sprig fresh mint

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These sweet potatoes cook in the slow cooker, leaving your stove and oven free for other dishes. The spicy pecan topping may be made while the potatoes cook, or up to 3 weeks ahead of time and stored in an airtight container.

Recipe by Bibi

Published on October 27, 2020

2

Prep Time:

15 mins

Cook Time:

4 hrs

Total Time:

4 hrs 15 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

4 pounds sweet potatoes, peeled and cut into chunks
1 cup orange juice
⅓ cup light brown sugar
5 tablespoons unsalted butter, divided
2 tablespoons grated orange zest
1 (1 inch) piece fresh ginger, peeled and minced
1 teaspoon Crystallized Ginger (Dried) FSP
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground cinnamon
1 cup pecan halves
1 tablespoon light brown sugar
2 teaspoons water
2 tablespoons heavy cream
kosher salt to taste
1 sprig fresh mint

Directions

Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.
Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.
Meanwhile, line a rimmed baking sheet with parchment paper.
Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.
Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.
Spread out pecans on the prepared baking sheet in a single layer and allow to cool.
Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.

Nutrition Facts (per serving)

282	Calories
12g	Fat
42g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 282
% Daily Value *
Total Fat 12g	16%
Saturated Fat 4g	21%
Cholesterol 16mg	5%
Sodium 127mg	6%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	20%
Total Sugars 16g
Protein 4g
Vitamin C 16mg	79%
Calcium 66mg	5%
Iron 1mg	7%
Potassium 607mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.